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Perfecting Skills Course - Artistic Chocolate Piece

Taught by a Le Cordon Bleu Paris institute Chef Instructor

Key Informations

Dates & Times:
Day 1
- 8am-9am : Welcome and visit of the institute
- 9am-6pm : Course (noon-1pm : lunch included)

Day 2
- 8am-5pm : Course (noon-1pm : lunch included)

Duration: 16h

Tuition fees: 950 €

Languages: Taught in French and translated consecutively into English.

Teaching method: Workshop based with individual follow-up. Courses are taught in fully equipped professional classrooms.

Pre-requisites: Le Cordon Bleu Diplôme de Pâtisserie or 2 years of professional experience. A curriculum vitae will be requested from all candidates. All applications will be validated by an Admissions jury.

Le Cordon Bleu Paris offers you a complete range of professional training courses in Cuisine, Pastry and Bakery:


Training details

  • Teaching objectives

    Upon completion of the short course, you will have mastered the following techniques and concepts:

    • Artistic thinking involved in making a chocolate showpiece
    • Creating a harmonious balance in terms of volumes and colours
    • Making moulds and templates
    • Making the base and for the chocolate structure
    • Making decorative chocolate elements (violin, butterfly, ribbon, stem, flowers, etc.)
    • Shaping, brushing, polishing and sticking
  • Training content

    One chocolate showpiece will be made by each participant during this cours.

  • Apply
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